How To Make Potstickers

ground pork

🥗Healthier: ground chicken

💰Cheaper: ground beef

Ground chicken is leaner, while ground beef is often less expensive.

dumpling wrappers

🥗Healthier: whole wheat wrappers

💰Cheaper: wonton wrappers

Whole wheat adds fiber, while wonton wrappers are more accessible.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces salt intake, while tamari is gluten-free.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola is budget-friendly.

Make the dough by mixing 2.5 cups of all-purpose flour with 3/4 cup of tap water gradually until it clumps together.

Knead the dough in the bowl until it forms a ball, then transfer it to a work surface and knead until smooth.

Cover the dough with a damp towel or plastic wrap and let it rest for 20 minutes.

Prepare the filling by chopping napa cabbage into fine strips and then crosswise into rough pieces, using about 2 cups for every pound of ground pork.

Trim the root ends off green onions and chop them into segments.

Peel and mince fresh ginger using a knife or microplane, adding it to the filling mixture.

Mix the ground pork with the chopped cabbage, green onions, minced ginger, soy sauce, white pepper, and toasted sesame oil until well combined.

After 20 minutes, divide the rested dough and roll it into a rope about 3/4 inch thick, then cut it into even pieces roughly 9 to 11 grams each.

Dust the pieces of dough with flour to prevent sticking before rolling them out into wrappers.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens